Product Recipes
- 1/4 cup wild rice
- 3/4 cup water
- 1/4 pound fresh mushrooms, sliced
- 1/2 cup chopped celery
- 1 small onion, chopped fine
- 2 tbsp butter
- 2 cooked lobster tails, about 5 ounce each
- 1/2 to 1 pound cooked shrimp
- 1/2 green pepper chopped
- 2 tbsp chopped pimentos
- 1 can cream of mushroom soup
- 2 tbsp milk
- 1/4 cup slivered toasted almonds
- Cook wild rice in water with 1/4 tsp salt, covered, to boiling; reduce heat and simmer until rice has absorbed water and swells.
- Cook mushrooms, celery and onion in butter for 5 minutes.
- Dice lobster meat (you may substitute King Crab) and shrimp; mix ingredients except nuts and place in greased casserole.
- Top with slivered almonds and bake about 30 minutes at 350° F.
